I would describe myself as an occasional vegetarian who can go meatless for an extended period, say, after a stretch of carnivorous indulgence—like 11 days in South Korea sampling every pork- and beef-centric specialty (not to mention chicken) I could sink my teeth into. Now that I’m back from my trip, I’m reaching for vegetables for a good while, and fall is the perfect season for deeply flavorful, hunger-crushing vegetarian mains. I’m talking about pasta, risotto, and casseroles loaded with hearty squashes like butternut and kabocha, mushrooms, potatoes, sturdy kale, and Brussels sprouts.
We’ve rounded up recipes that make the most of this seasonal produce, like our super fast and easy-to-make creamy pressure cooker mushroom risotto. Ready to fire up the oven? You’ll fall for our no-boil baked ziti or luscious vegetarian pot pie topped with a flaky crust. Most of these fall vegetarian dinner recipes are simple enough to make on weeknights, and so satisfying that they just might turn me into more than an occasional vegetarian.
